King Prawn Tom Kha

Photo by Nicky Halliday

Photo by Nicky Halliday

This coconut soup is a delicious & nutritious Thai inspired dish. This is a great dish to make for a dinner party. Make sure you use wild caught prawns as farmed prawns can be toxic.




2 tbs coconut oil or butter

2 shallots, minced

2 red chillies, minced

1 inch piece of ginger, minced

3 lemongrass stalks, outer layer removed and cut into 3 pieces

8 oz shitake mushrooms, sliced

6 cups chicken stock

1 can coconut milk

4 tbs tamari

7 kaffir lime leaves

8 oz sugar snap peas

1 lb prawns

2 tsp fish sauce

2 tbs lime juice

Coriander chopped, for garnish




  1.  Heat a large pot on medium heat. Add the oil and sauté shallots, chillies, ginger, lemongrass, and pinch of salt until fragrant.
  2. Add the mushrooms, stir, and cook until shallots just start to soften, about 5 minutes. Deglaze with a small amount of stock.
  3. Add coconut milk, stock, tamari, and kaffir lime leaves. Bring to a simmer. Simmer lightly for 20 minutes, stirring occasionally.
  4. Add the peas and prawns and continue to simmer for about 4/5 more minutes, until prawns cooked through.
  5.  Add lime juice, taste and season with tamari, fish sauce and more lime juice if needed.
  6. Try and take out the lemon grass and lime leaves as they are not edible. Sprinkle with a generous amount of coriander and taste the wonderful flavours.


Serves 8

Recipe by Nicky Halliday